Irish Red Ale

Name: Irish Red Ale
Prep time: 1 h
Cook time: 1 h
Total time: 338 h
Yield: 19 liters
Cuisine: Beer
Ingredients: 3.6 kg Muntons - Maris Otter; 0.4 kg Weyermann - Vienna Malt; 0.25 kg Flaked Corn; 0.15 kg Caramel / Crystal 40L; 0.2 kg Melanoidin; 0.06 kg Pale Chocolate; 0.1 kg Briess - Roasted Barley; 28 g East Kent Goldings (boil, 60 min); 14 g East Kent Goldings (boil, 30 min); Irish Ale yeast; 5 ml Gelatin

15A. Irish Red Ale · 5.1% ABV · 21 IBU · OG 1.053 · FG 1.014 · 14 SRM · 19 L batch · by Lucas

Irish Red Ale is a homebrew Irish Red Ale recipe.

Full recipe details

Vitals

OG 1.053
FG 1.014
ABV 5.1%
IBU 21
Color 14 SRM
Est. mash pH 5.69
174 cal / 355 mL
18.6 g carbs / 355 mL

Fermentables

3.6 kg — Muntons - Maris Otter (2 °L)
0.4 kg — Weyermann - Vienna Malt (4 °L)
0.25 kg — Flaked Corn (1 °L)
0.15 kg — Caramel / Crystal 40L (40 °L)
0.2 kg — Melanoidin (25 °L)
0.06 kg — Pale Chocolate (207 °L)
0.1 kg — Briess - Roasted Barley (300 °L)

Hops

28 g — East Kent Goldings (5% AA, boil, 60 min)
14 g — East Kent Goldings (5% AA, boil, 30 min)

Yeast

Irish Ale

Other ingredients

5 ml — Gelatin

Water

Source (Montreal): Ca 31, Mg 8, Na 15, Cl 26, SO₄ 22, HCO₃ 0 ppm
Salts: Gypsum 3 g, CaCl₂ 5 g, Epsom 3.9 g, Baking soda 4.5 g
Target: Balanced

Mash schedule

Saccharification — 67°C for 60 min

Fermentation

Primary Fermentation — 19°C for 14 days

Process

Efficiency: 70%
Boil: 60 min
Boil-off: 2.3 L/hr
Mash thickness: 2.7 L/kg
Batch volume: 19 L

Notes

Roasted barley added in the last ~10-15 minutes of mash. Just for colour. Add until happy with colour.